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Saturday, August 14, 2010

Quick Pickled Beets - Pink Saturday

From the kitchen of One Perfect Bite...We spent most of the day at a local Scandinavian festival and when we returned found that a neighbor had left a bunch of freshly picked beets on the porch to share with us. We are not beet lovers, but do enjoy an occasional salad made with pickled beets. I have a simple recipe for an overnight pickle that works really well with small quantities of beets. While you can boil or bake them, the beets must be dressed with seasoned vinegar while they are still warm if you want the pickling flavors to permeate them. This recipe is one of those five ingredient wonders that really works. The best part of it is that you don't need any type of canning equipment to make this type of pickle. I plan to use the beets in a salad of bitter greens that I'll make tomorrow evening. I'll let you know how that turns out. In the meantime, here's the recipe for the quick beet pickle.

53 comments
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How nice of them to share! Emm... I love pickled beets alot but haven't taken them for a very long time. Should try to make my own! Thanks and have a wonderful weekend with your family.blessings, kristy

I just love the color of those beets! This recipe somewhat reminds me of "Harvard Beets" I tasted while visiting Lancaster, PA last fall. They are very popular there... but served warm, in a kind of sweet and sour thickened sauce. Very tasty.

I am not a beet lover either. However, I have discovered roasting them in the oven with just olive oil, salt and pepper gives them a softer, much less intense flavor. Roasting is such a wonderful thing.

I love pickled beets. They will always always always remind me of my great-grandmother. She lived with my grandparents, and every summer picnic at their house, she would make her pickled beets. She added sliced hard-boiled eggs as well, and they were such a pretty pink because of the beet juice.

How very sweet. My husband is Russian and introduced me to beets. I think I was always kinda scared of them at first! Lol! But one simple way we make them is just to boil, shred, add mayo, salt and garlic powder. Very very good. If you want to get adventurous... a wonderful, delicious, superb salad with beets is called shuba (fur coat). It's layered shredded onions, salotka (which I think is smoked herring), eggs (trust me it's good), carrots, beets and then mayo. When it's all finished and ready to serve it looks like this beautiful cake with purple icing. It's a huge success at every get-together.

My DIL served a roasted beet humus at a party recently. I helped her make it. . . she combined roasted beets and garlic with great northern beans in a food processor. We added olive oil and lemon juice, too. It was yummy.....served with pita chips.

Love beets - any kind of beets - am really into cold beet soup and roasted beets lately - but, beets are not ready yet in our area... a couple more months and i can buy and can fresh and local. Thanks for the recipe. I have to dig mine out to compare... I haven't made them in years. I love love love them - but no one else does!!! I think you have motivated me to do at least a few!:)Valerie

We do not like beets. Even so, the first picture is quite beautiful!! Congradulations on your win over at A Writer's Kitchen!! I was so very glad when I saw it was you who won, you are such a sweet lady. I know you will enjoy it all and certainly be putting it to use!

Beets are no problem for us, we eat them as salad only, though not too often. This year Helen even planted some, but they are not yet ready for picking. The next salad will be pickled as per your recipe.

Oh, I love beets, but most of my family is more like you and only wishes to have them if they are pickled. Thanks for a quick way to pickle them. I so loved your pickles, I'm certain that your beets will be wonderful as well.

I love beets but I don't often make pickled beets. Which is strange, because I really love them when I have them, like at Phillippes's the Original.

Mary, here's a question - what ARE pickling spices? I have another recipe I love that calls for "Pickling spices" and I'm not really sure what that means. Why don't they just itemize the spices by name?

I just realized I've never eaten a beet that wasn't pickled... Which makes me a bit sad, because I like to try different foods. Anyways, thank you for sharing this recipe, I have a feeling it will come in handy!

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